For a nice seasonal touch, try serving this hearty soup from a seeded, fresh pumpkin.
Yield: Makes 10 servings.
- 1 large onion, chopped
- 2 tablespoons butter or margarine
- 3 cups chicken broth
- 1 large potato, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 stalk celery, sliced
- 1 cup frozen lima beans
- 1 cup frozen corn
- 1 16-ounce can navy beans
- 1 16-ounce can pumpkin
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1/2 pint heavy cream
InstructionsSauté onion in butter until translucent. Add chicken broth and heat to boiling. Add potato, carrots, celery, lima beans, corn, and beans; cover and cook over low heat until the vegetables are just tender, about 15 minutes. Add pumpkin, nutmeg, and pepper.
Increase heat and bring to a boil. Cover and reduce heat to low; cook 5 minutes. Stir in cream and heat through. Serve immediately.